Turkey-Green Chile Enchiladas

Name: Turkey-Green Chile Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp ground ancho chiles; 237 milliliters chicken broth (from 32-oz carton); 255 grams cans each) Old El chopped green chiles, undrained; 794 grams can Muir organic fire roasted crushed tomatoes, undrained; 326 grams package Old El flour tortillas (8-inch; 8 tortillas); 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 237 milliliters large onion, finely chopped; 113 grams cup shredded pepper Jack cheese; 1 teaspoons salt; 2 Tbsps semisweet chocolate chips; 170 grams 1/2 cups shredded Cheddar cheese; 237 milliliters sour cream; 473 milliliters shredded cooked turkey; 2 Tbsps vegetable oil

Turkey-Green Chile Enchiladas might be just the Mexican recipe you are searching for. One serving contains 457 calories, 20g of protein, and 26g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. If you have ground cumin, cheddar cheese, semisweet chocolate chips, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Heat oven to 350F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

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Cooking Spray

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Glass Baking Pan

Oven

In 12-inch skillet, heat oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients.

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Garlic

Onion

Sauce

Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.

In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese.

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Pepperjack Cheese

Tortilla

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Bowl

Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce.

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Tortilla

Sauce

Whole Turkey

Roll up tortillas; arrange seam sides down in baking dish.

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Tortilla

Roll

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Baking Pan

Pour remaining sauce over tortillas. Top with pepper Jack cheese.

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Pepperjack Cheese

Tortilla

Sauce

Spray sheet of foil with cooking spray; place sprayed side down over baking dish.

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Cooking Spray

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Baking Pan

Aluminum Foil

Bake 30 to 45 minutes or until thoroughly heated.

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Oven

Equipment

Ingredients

Servings:

1Tbsp

ground ancho chiles 237milliliters

chicken broth (from 32-oz carton)255grams

cans each) Old El chopped green chiles, undrained 794grams

can Muir organic fire roasted crushed tomatoes, undrained 326grams

package Old El flour tortillas (8-inch; 8 tortillas)2cloves

garlic, finely chopped 1teaspoon

ground cumin 237milliliters

large onion, finely chopped 113grams

cup shredded pepper Jack cheese 1teaspoons

salt 2Tbsps

semisweet chocolate chips 170grams

1/2 cups shredded Cheddar cheese 237milliliters

sour cream 473milliliters

shredded cooked turkey 2Tbsps

vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Bodegas Naveran Brut Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.